This set of Dairy Engineering online quiz focuses on “Milk Quality Farm – 3”.
1. The fat in one serving of whole milk (8 ounces) provides _______ calories.
a) 85
b) 90
c) 95
d) 100
View Answer
Explanation: Milk has a high concentration of fat. The fat in one serving of milk has 90 calories.
2. The most prevalent off the flavor of fluid milk is ______
a) Malty
b) Oxidized
c) Flat
d) Feed
View Answer
Explanation: Milk can have several off- flavor. Most prevalent of them is off flavor due to feed.
3. The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
a) 200,000
b) 150,000
c) 100,000
d) 50,000
View Answer
Explanation: Certain microbiological standards are set for Grade A milk. For Grade, A milk is 100,000 bacteria per millimeter of milk prior to mixing that milk with a milk of other producers.
4. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
a) Temperature and length
b) Time and temperature
c) Temperature and time
d) Time and length
View Answer
Explanation: Pasteurization is the process of heating milk to a certain time and temperature in order to kill pathogenic microorganism. Usually, preferred pasteurization time and temperature is 63 degrees C for 30 min.
5. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______
a) A large proportion of the human population is sensitive to antibiotics
b) Antibiotics increase the somatic cell count of milk
c) Antibiotics cause an off-flavor in milk
d) Antibiotics kill some of the good bacteria found in milk
View Answer
Explanation: Milk with antibiotics is held from milk supply. This is due to the large proportion of the human population is sensitive to antibiotics.
6. When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
a) Lysine
b) Casein
c) Tryptophan
d) Whey
View Answer
Explanation: Mastitis leads to a reduction in casein proteins in milk. Thus cow milk of mastitis cow is not suitable for cheese preparation.
7. Bacteria that survive specific heat treatment are said to be _____
a) Psychotropic
b) Coliform
c) Psychrophilic
d) Thermoduric
View Answer
Explanation: Thermoduric bacteria can survive specific heat treatment. These bacteria pose a problem during pasteurization of milk.
8. ________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
a) Vaporization
b) Infusion heater
c) Vacuumization
d) Vac Pac process
View Answer
Explanation: Vacuumize: to produce a vacuum in; to clean, dry, or pack by a vacuum mechanism or in a vacuum container. Vacuumization deals with exposing milk to reduced pressures.
9. A high acid flavor (sour) in milk is caused by ________
a) Growth of bacteria in the milk
b) Exposure of cows to acid rain
c) Drinking hard water
d) Absorption of acid from corn silage
View Answer
Explanation: Micro organisms if present in milk leads to sour off flavor in milk. Bacteria are most responsible for sour off flavor in milk.
10. The enzyme _______ is almost completely inactivated during pasteurization.
a) Lactose
b) Acid glycerol
c) Alkaline phosphatase
d) Free fatty acids
View Answer
Explanation: Alkaline Phosphatase is completely inactivated during pasteurization. It is hence also called indicator organization.
11. A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______
a) Base excess pricing
b) Louisville takes out and pay back
c) Individual handler pools
d) Producer settlement fund
View Answer
Explanation: In producers settlement fund, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from. It is a kind of pooling method.
12. The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
a) Lead-casein
b) Boron-tin
c) Iron-copper
d) Zinc-brass
View Answer
Explanation: Iron and copper leads to the formation of metallic and oxidized flavor in milk. They are removed from milk.
13. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
a) Mixture thickens with slight gelation
b) Viscous gel forms, mass adheres to paddle
c) Distinct precipitate forms, but no gel
d) Slight precipitate forms and tends to disappear
View Answer
Explanation: One of the best ways to detect mastitis is to use the California Mastitis Test (CMT). A four-compartment paddle and the CMT reagent are the only supplies you need to conduct the test.400,000 to 1,500,00 would show Distinct precipitate but does not gel with paddle movement.
14. Which of the following is not a part of the establishment of a federal marketing order?
a) A public hearing is held for the producers-handlers and the public
b) Must be approved by 2/3 of the producers supplying 3/4 of the milk
c) Cooperative associations of milk producers petition the U.S. Secretary of Agriculture
d) A producer cooperative may vote all its members who deliver milk during a certain period)
View Answer
Explanation: Federal market order establishes several norms. The order to be approved by 2/3 of the producers supplying 3/4 of the milk is not one of the norms.
15. To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.
a) 1-2
b) 2-4
c) 4-6
d) 6-8
View Answer
Explanation: Offending feed to cow lead to milk produced containing off flavor. Thus such feed is avoided prior to 2-4 hours of milking.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
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